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Cheesy Potato Soup

 Cheesy Potato Soup
We like to eat hot bowlfuls of this cheesy soup often throughout the winter. It sure warms you through on a cold and dreary day.—Doris Self, Greensboro, North Carolina
5 ServingsPrep/Total Time: 30 min.


  • 1 cup diced peeled potato
  • 1/2 cup shredded carrot
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1-3/4 cups reduced-sodium chicken broth
  • 3 tablespoons cornstarch
  • 1-3/4 cups fat-free evaporated milk
  • 1 cup (4 ounces) finely shredded reduced-fat cheddar cheese


  • In a large saucepan, combine the first five ingredients. Cover and
  • simmer until potato is tender, about 12 minutes.
  • Mash mixture with a potato masher. Combine cornstarch and milk until
  • smooth; gradually add to vegetable mixture. Bring to a boil; cook
  • and stir for 2 minutes or until thickened. Stir in cheese until
  • melted. Yield: 5 servings.
Nutritional Facts: One 1-cup serving equals 199 calories, 5 g fat (0 saturated fat), 20 mg cholesterol, 153 mg sodium, 24 g carbohydrate, 0 fiber, 16 g protein. Diabetic Exchanges: 1 meat, 1 fat-free milk, 1/2 starch.